Okra With Tomatoes And Oregano
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1onion, chopped
- 1clove garlic, minced
- 3large tomatoes, peeled, seeded and chopped
- 2teaspoons fresh oregano (or 1 teaspoon dried)
- Coarse salt and freshly ground pepper to taste
- ¼teaspoon ground cinnamon
- 1½pounds okra
- Lemon juice to taste
- 2teaspoons chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
184 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 5 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
- Step 2
Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.
- This goes well with roast chicken or lamb.
Private Notes
Comments
Agree, two hours seems excessive - I am going to cook the okra separate / almost a flash fry to get it going and then add it to the dish towards the end - want to keep the okra a bit more fresh looking.
Why is it listed as a 2 hour cooking time?
I also thought it was getting too dry before the okra was done. A quarter or half cup of water would help a lot I think.